| Project/Area Number |
22500746
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Fukuyama University |
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Principal Investigator |
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| Co-Investigator(Kenkyū-buntansha) |
KUWADA Hiroko 福山大学, 生命工学部, 助手 (20509252)
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| Co-Investigator(Renkei-kenkyūsha) |
TERAMOTO Ai 関東学院大学, 人間環境学部, 准教授 (50275369)
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| Project Period (FY) |
2010-04-01 – 2014-03-31
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| Project Status |
Completed (Fiscal Year 2013)
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| Budget Amount *help |
¥4,420,000 (Direct Cost: ¥3,400,000、Indirect Cost: ¥1,020,000)
Fiscal Year 2013: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2012: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2011: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2010: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
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| Keywords | 野菜 / 果実 / ペクチン / テクスチャー / 調理 / 乾燥 / 高圧力 / 組織 / ヤマクラゲ / ステムレタス / 加熱調理 / βー脱離 / 加熱処理 / 高圧力処理 / 電子顕微鏡 / リンゴ / イチゴ / 日向夏 / カリン / 金糸瓜 / ジャガイモ / ユズ / 物性 |
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| Research Abstract |
Relationship between changes in texture of fruit and vegetables during cooking, drying or pressurization and pectin was investigated. The flesh of spaghetti squash separated into strands by trans-elimination of pectin when cooked. Raw Chinese quince was firm. However, when cooked, it was softened by hydrolysis. The potatoes soaked-then-cooked in calcium rich tap-water (pH 8) were firmer than those in tap-water (pH 6). The pectin de-esterified by soaking was resistant to degradation by trans-elimination and increased the binding with calcium; consequently, tissues remained firmer. When the dried stem-lettuce (Yama-kurage) was cooked, it maintained a crisp texture. The demethoxylation of pectin during drying inhibited the degradation of pectin during cooking. High-pressure-induced marmalade was evaluated as better than heat-induced marmalade because a natural color and flavor were maintained.
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